Author Notes: Carrot sticks graced the kitchen table as soon as I returned from school as a regular snack before dinner when I was young. I envied my friends who came home to Mallomars and fruit punch in a carton. Now, I know I really was the lucky one. Fast forward to the 90's when I started roasting all of my vegetables. The sweetness that the vegetables take on from caramelizing were addictive and candy-like. I made these candied shredded carrots to put into one of my date creations but ended up eating them folded into some ricotta and sour cream that I mixed together. They can be applied to lots of foods, savory and sweet. Next, candied zucchini! —testkitchenette
Makes 2 cups
- 1 pound carrots, peeled and shredded
- 1/2 cup maple syrup
- pinches salt
- 1/8 teaspoon cinnamon
- Preheat the oven to 350F. Bring the maple syrup to a boil, add the shredded carrots, salt, and cinnamon, and coat them thoroughly. Strain and transfer to a lined baking sheet and bake for about 10 minutes. Cool and use.
- This recipe was entered in the contest for Your Best Carrot Recipe